Effect of sucrose on rheological properties of xanthan gum-locust bean gum mixtures

被引：11

作者：

Jo, Wonjun ^{[1
]}

Yoo, Byoungseung ^{[1
]}

机构：

[1] Dongguk Univ Seoul, Dept Food Sci & Biotechnol, 32 Dongguk Ro, Goyang 10326, Gyeonggi, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2019年 / 28卷 / 05期

关键词：

Rheological property; Xanthan gum; Locust bean gum; Synergistic effect; Sucrose; FOOD THICKENERS; GUAR GUM; DYSPHAGIA; BEVERAGES; BEHAVIOR; TEXTURE; SUGARS; WATER; SALT;

D O I：

10.1007/s10068-019-00582-z

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of sucrose (0, 10, 20, 30, and 40%) on flow and dynamic rheological properties of xanthan gum (XG) mixed with locust bean gum (LBG) at different mixing ratios (100/0, 75/25, 50/50, and 0/100) were evaluated. The addition of sucrose significantly changed the flow behavior index (n), consistency index (K), storage modulus (G '), and loss modulus (G '') of XG, LBG, and XG-LBG mixtures. When XG and LBG were mixed, there was a synergistic effect on K and G ' values, and 50XG/50LBG mixture exhibited stronger synergy than 75XG/25LBG mixtures. However, the addition of sucrose reduced the magnitude of the synergistic effects, indicating that the presence of sucrose in XG-LBG mixtures negatively affected the synergistic interaction between gum molecules. Sucrose may competitively inhibit the binding of gum polymers to water molecules. The rheological properties of XG, LBG, and XG-LBG mixtures were affected by the addition of sucrose in a concentration-dependent manner.

引用

页码：1487 / 1492

页数：6

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